November 6, 2013 by BettyCupcakes
I have a confession to make.
These are stunt cookies.
The first time I made the Oatmeal Coconut Cookies from The Back in the Day Bakery Cookbook, they disappeared.
Perhaps disappeared is the wrong word.
They were eaten. Quickly. By my playgroup, my kid, my husband, and my self.
The combination of oats, raisins, brown sugar, toasted coconut, allspice, and cinnamon was simply too much to resist. They truly were the best oatmeal cookies I’ve ever had. Chewy on the inside, crunchy around the edges. And the cookie dough…oh the cookie dough. I dipped into that more than once.
(Disclaimer: I do not recommend eating raw cookie dough that contains eggs. Even if it tastes REALLY REALLY good.)
Back to the stunt cookies. I made these last night with steel cut oats instead of rolled oats. The flavor of these cookies is the same, but they are far crunchier due to the steel cut oats. Dipped into a glass of milk, they made a perfect dessert after a very long day. I only made a half batch of these oatmeal coconut imposter cookies and there are only a few left. I imagine the rest of them will disappear today.
P.S. If you saw my post on the Back in the Day Bakery Facebook page, hello new friend! You can find all of my Back in the Day Bakery posts on the Stuff I Love page. I’m baking my way through the cookbook. You can follow my adventures on Facebook, Twitter, and Pinterest!
Question of the Day:
Do you dunk your cookies in milk?